Ingredients
- 1 boneless beef chuck roast (3 1/2 pounds each)
- 1 1/2 teaspoons fine salt
- 1 teaspoon black pepper
- 1 tablespoon neutral oil, if needed
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 1/2 pounds potatoes, cut into 2-inch chunks
- 4 medium carrots, cut into 2-inch pieces
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 teaspoon cider vinegar
Method
Recipe by Brian Bateman.
- Use a fully thawed roast and a 6-quart slow cooker, following its fill guidance. Pat the beef dry and season with salt and pepper. Heat a heavy skillet, adding the oil only if needed. Brown the roast on its broad sides, about 4–5 minutes each, then transfer to a plate. Browning develops flavor; it does not seal in juices.
- Retain the beef fat in the skillet. Cook onion 5 minutes, then garlic and tomato paste for 1 minute. Add broth, Worcestershire, thyme and rosemary; scrape up browned bits and bring to a simmer.
- Put potatoes and carrots in the slow cooker, add the roast and pour over the hot onion-broth mixture. Cover and cook on low for 8–9 hours, or until the beef pulls apart easily and vegetables are tender. Keep the lid on except to check near the end. A tough roast needs more time; the safety minimum of 145°F with a 3-minute rest is not the tenderness target for chuck.
- Move beef and vegetables to a platter. Pour cooking liquid into a saucepan. Retain flavorful rendered fat to your taste; skim only a thick excess layer if you wish. Stir cornstarch and cold water together, whisk into simmering juices and cook 2–3 minutes until lightly thickened.
- Finish gravy with cider vinegar and taste before adding salt. Pull or slice the roast into eight portions and divide the vegetables accordingly. Spoon gravy over the meat.
Serving, useful notes and storage
Eight portions give two people four dinners, or four people two dinners. Use reserved roast and gravy on day two with fresh bread, then with a new vegetable on day three. For a four-dinner plan, finish within the 3–4-day refrigerator window; otherwise cook another batch later in the week.
Divide reserved cooked food into shallow containers and refrigerate promptly, within 2 hours (1 hour above 90°F). Keep the refrigerator at 40°F or colder. Use within 3–4 days, or any shorter limit noted here. Reheat cooked leftovers to 165°F, stirring liquids and checking several places. Bring soups and sauces to a boil when reheating. Keep fresh salad, bread and garnishes separate; warm only what you will eat.
Total yield is an estimate. Divide the finished batch evenly into the stated portions; measure the finished volume if you want a more exact serving size.